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Mørlefse (soft and Sweet)

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“I picked this recipe up from the Norske Folkemuseum in Oslo a couple of years ago. I'm not too certain how many it makes so it's a bit of a guess, as is the preparation time! :-) I haven't put a cooking time as I wouldn't consider frying to be "passive work time". They can be frozen.”
15-20 cakes

Ingredients Nutrition


  1. Mix the eggs with the sugar and butter and stir into the milk.
  2. Slowly add the flour and baking powder to the liquid, mixing thoroughly.
  3. Continue adding the flour and mixing well until the dough is no longer sticky.
  4. Divide dough into pieces and roll out - apparently barley flour makes this bit easier!
  5. The cakes (lefse) can be either shallow fried or deep fried until golden in colour.
  6. Serve with butter, sugar and cinnamon.

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